In a medium saucepan
, warm the milk
and sugar. In a medium bowl, whisk
together the egg yolks. Slowly pour the warmed milk and sugar mixture into the egg
yolks, constantly whisking. Return the mixture to medium heat and continue whisking until the mixture thickens and coats a wooden spoon. Strain and chill the custard until cold.
Spin the custard
according to your ice cream maker's manufacturer's directions. While spinning slowly, add the crumbled goat cheese
. Freeze for 4 hours. Ice cream
keeps for up to 1 week. Serve with Macerated Peaches, Basil and Bourbon Coulis
and Lemon and Thyme Shortbread.